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Great British Menu ™
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Coconut-smoked maitake, hazelnut satay
A plant-based course. Jon pan-fried a hen of the woods (maitake) mushroom and smoked it using coconut pulp, the byproduct of making coconut cream. He made a hazelnut satay-style sauce from British hazelnuts, caramelised coconut, and sourdough miso, seasoning it with a vinegar made from strawberry tops. Jon: 'This is a caramelised coconut base. Then I have got a miso made from sourdough. And then I will season that with a vinegar made from strawberry tops.' A 15-spice blend was toasted and ground, including prickly ash (described as lemony), long pepper (described as aromatic), and cassia (Chinese cinnamon), with edible glitter stirred in. Wild garlic and fermented chilli were also incorporated. Honey kombu-pickled shimeji mushrooms were scattered across the dish. It was finished with truffle shavings and a foamed coconut and hazelnut sauce seasoned with strawberry top vinegar. Jon described the satay: 'It is sort of like a rich, silky finish, that satay.' He acknowledged needing more shimeji mushrooms layered throughout and more of the foam sauce. The dish was served to music by Billy Bragg. Tommy noted the coconut smoke was detectable on the mushroom. Corrin tasting: 'You smell that? Have a wish for that.' Dan: 'Love it. I love the way the spice builds on it.' Tommy: 'Banging satay, is not it?' Dan: 'Outstanding.' Tommy on the smoke: 'I can definitely taste that on the mushroom.'
VETERAN ROUND: Self-scores from all four chefs after tasting: Jon 8 or 9, Corrin 10, Dan 9, Carl 8. Tommy Banks formal veteran score: 8. Tommy's formal feedback: 'I think the symbolism of two worlds colliding was really clever. The maitake, I would like a little bit more smoke from the barbecue actually. The hazelnut satay sauce was rich, creamy, and super delicious. The pickled shimeji mushrooms worked really well, but as you say, you need them layered throughout so you get a mouthful of everything every time you eat the dish. The coconut and hazelnut foam seasoned with strawberry top vinegar did not really hold well. If you look at layering with a little bit more refinement, it could be a great dish.' Tommy's score: 8. Andy Oliver: 'Love this dish, Jon. The heat there was a kind of slow burn that happened. Well done.'
JUDGING ROUND: Pending transcript.
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